Italian Pasta with Tomato and Basil

  • 3 cups chopped tomatoes, or one 7 to 8 oz jar, drained and sliced.
  • 1 cup shredded parmesan and Romano cheese, divided
  • 1 tablespoon julienne-cut fresh basil leaves, or 2 tablespoons dried basil leaves, crushed
  • 1 to 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 3 oz. bow tie pasta, cooked, drained

Mix tomatoes, 3/4 cup of cheese, basil, garlic and oil.

Toss hot pasta with tomato mixture.  Sprinkle with remaining grated cheese.

  • Yields: 6 to 8 servings
  • Preparation Time: About 45 minutes

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